Valentine’s Chocolate Fondant

While I am not a professional chef or baker, I will hands-down say this is the best chocolate fondant I’ve ever had and my favorite recipe on my website to date. I genuinely hope you try this as it was AMAZING and got a full 10/10 from my taste tester (boyfriend).

Ingredients

• 2 teaspoons unsalted butter

• A dusting of cocoa powder

• 100g good quality dark cooking cholocate (70%)

• 100g unsalted butter

• 100g golden caster sugar

• 4 eggs in total - 2 egg yolks and 2 whole eggs

• 100g plain flour

• Optional - sprinkles, ice cream, and toffee sauce

(Makes 4)

Method

Step 1 - Prepare your ramekins and preheat your oven at 180 degrees centigrade. Melt 2 teaspoons of unsalted butter and brush the ramekins inside. Then, using cocoa powder, dust the inside of the ramekins until fully covered. Place them in your fridge until ready to use. This will prevent the fondant from sticking to the ramekins once baked.

Step 2 - Chop your chocolate into small chunks and your butter into small squares. Combine this in a bowl and heat above a pot of simmering water. Stir until both butter and chocolate are completely melted and smooth. Set this aside and let it cool for 10 minutes while you do step 3.

Step 3 - Beat the 2 whole eggs, 2 egg yolks, and caster sugar until it becomes pale in colour, fluffy looking, and leaves trails.

Step 4 - Combine 1/3 of the chocolate mixture with the egg and sugar mixture and gently mix with a spoon. Once combined, add in another third of the chocolate mixture, mix, and again with the remaining chocolate.

Step 5 - Now sift and mix in your flour in bouts too.

Step 6 - Pour the mixture into your ramekins and place in the oven at 180 degrees Centigrade for 12 minutes or until the top of the fondant begins to show hardening.

Step 7 - gently use a flat utensil to loosen it from the ramekin. Place a plate on the ramekin and flip it so you can remove the ramekin.

Step 8 - Serve it with ice cream and optional sprinkles. Serve immediately and enjoy!